Cheesy Eggplant Dinner Soufflé Recipe

About this recipe

This light and fluffy eggplant soufflé is a perfect eggetarian dinner option, combining tender eggplant, creamy cheese, and a hint of spice for a satisfying meal.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 500 ml Amul Slim 'N' Trim Double Toned Milk
• 100 g Sambar Onion Peeled
• 200 g D'Lecta 100% Cheddar Cheese Slices
• 50 g The Select Aisle Bread Crumbs
• 6 pcs Licious Brown Eggs
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 80 g Urban Platter Cayenne Pepper Powder
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Grease a 9-inch casserole dish with butter and set aside.
3. 3. Cut 500 g of eggplant into small pieces and cook in boiling water until tender, about 8-10 minutes. Drain well and mash slightly.
4. 4. In a saucepan, melt 1/4 cup of butter over medium heat. Stir in 1/4 cup of cornstarch and cook for 1-2 minutes until lightly golden.
5. 5. Gradually whisk in 2 cups of milk, stirring constantly, until the mixture thickens into a smooth white sauce.
6. 6. Remove the saucepan from heat and stir in the mashed eggplant, 1 tsp of finely chopped onion, 2 tbsp of catsup, 2 cups of shredded cheddar cheese, 1 1/2 cups of bread crumbs, 1/2 tsp of salt, 1/4 tsp of paprika, and a pinch of cayenne pepper.
7. 7. Separate 2 eggs. Beat the yolks lightly and stir them into the eggplant mixture.
8. 8. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the eggplant mixture, being careful not to deflate them.
9. 9. Pour the mixture into the prepared casserole dish and bake for 45 minutes, or until a knife inserted in the center comes out clean.
10. 10. Let the soufflé rest for 5 minutes before serving. Enjoy your cheesy eggplant dinner soufflé!